Time for a Japanese dessert. These mochi balls are covered in a sauce made from soy sauce. Sounds unusual but we're willing to give it a try!
Ingredients:
For the Mochi Balls:
240g tofu
240g mochiko (rice flour)
For the Sauce:
2 1/2 tablespoons cornflour
1/2 cup sugar
5 tablespoons soy sauce
1 cup water
Put the tofu and rice flour together in a bowl.
Mix it together with your hands until it forms a dough. I had to add a tiny bit of water to get it to come together properly.
Make the Mochi Balls up by taking small spoonfulls of the dough and rolling it between your palms to make small balls.
To cook the balls, boil them in a pan of water. They will rise to the surface after a few minutes, when they do cook for 2-3 minutes more and then drain them on kitchen paper.
To make the sauce, add all the sauce ingredients to a small pan.
Bring to the boil until it thickens and turns glossy. Set aside for later. Heat up a frying pan and spray with oil. Thread two Moshi balls onto small bamboo skewers (or cocktail sticks like me if you're improvising) and place them in the hot pan.
When the balls are slightly browned remove to a plate and pour over some of the warm sauce. We had ours with some vanilla ice cream too.
This was very strange to eat. The Mochi Balls were soft with a firm bite but had almost no taste on their own. The sauce had been very strong smelling while it cooked and I was kind of dreading eating it. But it was delicious, it was almost like a salted caramel flavour. My sauce turned out a little thicker than it was meant to be but I enjoyed it. It's different from Western desserts in that it's only subtly sweet. I'm glad we tried it.
Ingredients:
For the Mochi Balls:
240g tofu
240g mochiko (rice flour)
For the Sauce:
2 1/2 tablespoons cornflour
1/2 cup sugar
5 tablespoons soy sauce
1 cup water
Put the tofu and rice flour together in a bowl.
Mix it together with your hands until it forms a dough. I had to add a tiny bit of water to get it to come together properly.
Make the Mochi Balls up by taking small spoonfulls of the dough and rolling it between your palms to make small balls.
To cook the balls, boil them in a pan of water. They will rise to the surface after a few minutes, when they do cook for 2-3 minutes more and then drain them on kitchen paper.
To make the sauce, add all the sauce ingredients to a small pan.
Bring to the boil until it thickens and turns glossy. Set aside for later. Heat up a frying pan and spray with oil. Thread two Moshi balls onto small bamboo skewers (or cocktail sticks like me if you're improvising) and place them in the hot pan.
When the balls are slightly browned remove to a plate and pour over some of the warm sauce. We had ours with some vanilla ice cream too.
This was very strange to eat. The Mochi Balls were soft with a firm bite but had almost no taste on their own. The sauce had been very strong smelling while it cooked and I was kind of dreading eating it. But it was delicious, it was almost like a salted caramel flavour. My sauce turned out a little thicker than it was meant to be but I enjoyed it. It's different from Western desserts in that it's only subtly sweet. I'm glad we tried it.
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